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Yogurt, Sous Vide Method

Equipment

  • 1 Pot large enough to hold (2) 1-quart canning jars and (1) sous vide precision cooker
  • 2 one-quart canning jars with lids and bands
  • 1 sous vide precision cooker
  • 1 quick-read thermometer
  • 2 cone coffee filters

Ingredients

  • ½ gallon high quality milk whole, 2%, or skim
  • ½ cup plain yogurt, as starter (from previous batch of yogurt, or high-quality yogurt with active cultures and no sweeteners or thickeners)

Instructions

Heat milk

  • Pour milk into 1-gallon pot.
  • Bring the milk just to a boil, stirring occasionally.
  • If you want thicker yogurt, keep the milk at a gentle boil for a while. For a pudding consistency, I let the milk boil gently for about 3 minutes. To get thick, Greek-style yogurt, I let the milk boil gently for 5 minutes or more.
  • After the milk has come to a boil (or after you have let it boil as long as you prefer), let the milk cool to 105° F.

Prepare yogurt and place in jars

  • Stir starter yogurt into milk.
  • Remove a one-quart canning jar from large pot. Using ladle and funnel, fill with milk/yogurt mix. Leave ½" gap at top of jar.
  • On each jar, place coffee filter so edge of filter goes just below threads on jar. Screw bands onto jars, securing filters in place. Turn edges of filters up so they are less like to wick up water from the pot.

Prepare large pot

  • Attach precision cooker to pot.
  • Place jars in pot.
  • Add warm water to pot until it comes just short of the bands and filters.
  • Set precision cooker to 100℉ and turn on.
  • Wrap pot and cooker with a towel, to help regulate heat.

Ferment

  • Leave jars in large pot for 24 hours.
  • Remove jars from pot, wipe dry, and store in refrigerator at least 6 hours before using.